Baked Brie

Ingredients

1 sheet frozen puff pastry (9 by 9 1/2-inch), thawed

1 large egg, lightly beaten

1 (8-ounce) wheel firm Brie

1/4 cup FCFC Sweet Red Pepper Relish

Notes: Serves 8-10 It is best to use a firm, fairly unripe Brie for this recipe. Unripe Brie is generally a younger and firmer brie. The core will be more solid than soft. An overripe Brie will be softer & slightly runny.

Directions

Roll the puff pastry into a 12-inch square on a lightly floured counter. Trim the pastry to a 9-inch circle with a knife or baking round. Brush the edges with the eggwash. Place the Brie in the center of the pastry circle. Press the edge of the pastry up into a rim, (leaving a circle of exposed brie in the center on the top). Brush the exterior of the pastry with eggwash and transfer to a parchment-lined baking sheet. Freeze for about 20 minutes.

Heat the oven to 425 degrees. Bake the cheese on a middle rack until the exterior is a deep golden brown, about 20 to 25 minutes.

Transfer to a wire rack. Spoon the FCFC Sweet Red Pepper Relish into the exposed center of the Brie. Cool for about 30 minutes.